1. Prepare ingredients, a piece of tofu, a piece of ham for serving, an amount of bean sprouts, a little garlic moss, a little garlic, dried red pepper, and chives each
2. Tofu slices, ham slices, garlic moss slices, garlic slices mince, dried red pepper slices, chives mince
3. Blanch the bean sprouts and put it in a bowl
4. Put a little oil in the pan, then add tofu, fry on low heat and serve when both sides are golden.
5. Add a little oil to the wok. After the oil is hot, add the bean paste and stir fry to get the red oil. Then add half of the minced garlic and stir fry until fragrant.
6. Pour the right amount of boiling water or stock into the pot
7. Pour the tofu slices and ham slices into the pot, boil over high heat and add the right amount of chicken essence
8. Turn off the heat and pour into a bowl with bean sprouts
9. Put the remaining minced garlic in the center of the bowl
10. Pour a little oil into the pot, add dried red chilies when the oil is hot, fry the aroma, turn off the heat, and pour into a large bowl
11. Put a chopped green onion to garnish, drizzle a little sesame oil on it and serve
Tips:1. Doubanjiang has a salty taste, so there is no need to add any salt;
2. When frying the tofu, be sure to fry it slowly.
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